Arcana Izu (アルカナ イズ), an small luxury Auberge ryokan resort in the Izu Peninsula, Shizuoka, Japan, offers exceptional French-Japanese fusion cuisine (much of it via local ingredients) for its guests. Explanation of each course was in Japanese, but I’ve tried my best to explain it below:
COURSE 1 – Tapas (タパス):
* Aji Fry Hamburger, Shuzenji Wasabi (ミニ鯵フライバーガー, わさび風味 – Mini Hamburger with fried Horse Mackerel and Wasabi)
* Amago to Cream Cheese Crepe Roll (あまごとクリームチーズのクレープルレ – Red-spotted Amago Masu Salmon Trout roll with Cream Cheese)
* Amagi Shamo Jambon Persillé (天城軍鶏ジャンボン・ペルシエ – Jellied Amagi Shamo Chicken “Persillé”)
* Tumeric Rice Ika Meshi (烏賊ファルシターメリックライス – Squid Roll with Tumeric Rice)
* Shiitake to Aka Ebi (椎茸と赤海老のメンチ – Cutlet of Log Shiitake Mushrooms and Red Shrimp)
COURSE 2 – Amuse (アミューズ):
* Suruga wan Torobocchi (Mehikari) Sashimi, Balsamic Vinagrette Sauce, Salad, Caviar (駿河湾とろぼっち/メヒカリ刺身, サラダ, キャビア – Greeneye Sashimi from Suruga Bay, Balsamic Vinagrette Sauce, Salad, Caviar)
COURSE 3 – Zensai (前菜 – Appetizers):
* Suruga-wan Akaza/Tenaga Ebi, Utako Tamago Tartar Sauce (駿河湾赤座海老/手長海老, 歌子卵タルタルソース – Breaded and Deep-fried Akaza/Tenaga Freshwater Scampi from Suruga Bay, Tartar Sauce using local Bio Egg)
* Kinoko to Wara no Consomme, Foie Gras Ravioli (きのこと藁のコンソメ, フォアグラ ラビオリ – Various Mushrooms, Consomme, Straw, Foie Gras Ravioli)
COURSE 4:
Tsugani Bisque, Chawanmushi (津蟹ビスク, 茶碗蒸し – Japanese Mitten Crab Bisque, “Chawanmushi” Savory Egg Custard)
COURSE 5 – Fish (魚):
* Amadai no Poire, Kuromai, Murugai, Ko-tamanegi, Kinjiso (甘鯛のプワレ, 黒米, ムール貝, 子玉ねぎ, 金時草 – Tilefish Poire, Black Rice, Mussels, Baby Onions, Okinawan Spinach (Gynura bicolor))
COURSE 6 – Main Dish (メイン):
* FOR HER: Roasted Amagi Shamo Chicken breast & thigh, Butternut Squash (天城軍鶏胸とモモ肉ロース, バターナッツスクワッシュ – Amagi Shamo breast & thigh roast, Butternut Squash)
* FOR HIM: Izu Gyu Rib Roast, Me-Celery, Kaki (伊豆牛リブロース, 根セロリ, 柿 – Local Izu Beef Rib Roast, Root Celery, Persimmon)
COURSE 7 – Dessert 1 (デザート 1):
* Nashi Compote, Nashi Sherbet, Jasmine Mousse, Jasmine Cookie, Zakuro Jam, (梨コンポート, 梨シャーベット, ジャスミンムース, ジャスミンクッキー, ザクロジャム – Pear Compote, Pear Sherbet, Jasmine Mousse, Jasmine Cookie, Pomegranate Jam)
COURSE 8 – Dessert 2 (デザート 2):
* Kuri to Ichijiku Terrine, Yuzu Ice Cream, Yuzu Foam, Yuzu Éponge Sèche (栗とイチジクテリーヌ, 柚子アイスクリーム, 柚子フォーム, 柚子エポンジュセッシェ – Chestnut & Fig Terrine, Yuzu Ice Cream, Yuzu Foam, “Sponged” Yuzu)
COURSE 9 – Dessert 3 (デザート 3):
* Petite Pastries (プチペストリー):
– Chocolate to Ringo (チョコレートと林檎 – Chocolate with Apples inside)
– Satsumaimo Baumkuchen (薩摩芋バウムクーヘン – Japanese Sweet Potato Baumkuchen)
– Paris–Brest to Nuts Cream (パリ・ブレストとナッツクリーム – Paris-Brest with Nuts Cream)
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ᴡᴏᴡ ᴀᴍᴀᴢɪɴɢ 💘💖🔥